I'm tired as fuck, hungry and low on money. I just want to make me some quick mac'n'cheese for dinner. I always got my sauce way too clumpy, is that because of cheese I used - Gouda (cheddar is expensive as fuck where I live), or by just not doing the sauce right?
Give me your foolproof recipe for this.
damn
i don't know op but i hope you enjoy your mac and cheese, it is a great food
>>7761031
Appreciated.
pls help
Your roux should be roughly 1:1 volume of butter and flour, you can do to by eye. Add the milk to your roux a bit at a time, stirring the lumps out each time before adding more. Do the same with the cheese, making sure it's finely shredded or cubed.
>>7760994
the heat was probably too high, turn off the fire and let the residual heat do it's thing
>>7761166
Oh, so when I make the roux, I turn the flame down and bring the milk only to simmer not boil and then add the cheese? Damn, I'm stupid for not getting this sooner.
>>7761125
Do you have to make roux for mac'n'cheese though? Doesn't the melted cheese in milk add enough thickness?
>>7760994
Getting kinda bored of mac'n'cheese, anyone got some twist for this dish?
>>7761244
Sprinkle it with more cheese and bake it.
>>7761224
Roux makes for a superior Mac'n'cheese.
>>7761244
Add veggies, beef, bake in a non-stick tray in oven with more cheese on-top.
>>7761478
That's called a casserole
' '
:^)
>>7760994
>evaporated milk + butter > grainy ass roux
Here is the answer you seek...
>>7761481
Baking is the traditional way to make macaroni and cheese, has been for centuries.
Stove top is a relatively new method.
